VenisonStew, adapted from StewedVenison by Hugh Fearnley Whittingstall. I am frequently visiting Taylor's Farm Shop in Lathom, Lancashire and it was there that I found some diced venison which was cheaper per pound than the beef I was planning to buy

An easy to make, vibrant vegetable stew packed full of flavour. Of course you don't have to own a ThermoCook to make this recipe, but it does make it extra simple to make and really does cook stews perfectly

500g stewing beef organic is preferred but I did use my local beef from my butcher. 500g stewing beef. This is one of the first meal recipes I’ve made from Madeleine Shaw’s book Get The Glow, It was so good and really easy to prepare and cook great for all the family

Rabbit stew, or Stuffat tal-Fenek, is Malta’s ‘national’ dish. Recently, however, I was asked by an international recipe site if I would like to contribute Malta’s ‘national dish’ – Stuffat tal-Fenek or rabbit stew – which is pretty much its most famed dish when it comes to tourism guide mentions